Craft this effortlessly simple and swift lemon glaze recipe using only 2 ingredients, all set in less than 5 minutes! Ideal for adding a zesty finishing touch to cakes, muffins, bundt cakes, and beyond.
Jump to:
Lemon glaze is a must-have for a lemon bundt cake, a lemon cake and lemon muffins. It's like the finishing touch that adds a pop of fresh lemon flavor and a shiny, tempting look to your baked treats.
Whipped up in just a few minutes, this simple powdered sugar icing flavored with lemon juice requiring only two basic ingredients: powdered sugar and lemon juice. For extra flavor, you can also add cream and vanilla. This simple combination creates a delightful balance of sweetness and tanginess, perfect for drizzling over your favorite lemon desserts.
Grab a bowl and a fork to make this lemon icing, perfect for drizzling over your favorite desserts: lemon pound cake, mini lemon bundt cakes, classic glazed lemon bundt cake recipe or even buttermilk blueberry muffins.
Why you'll love this recipe
sMore recipes for lemon lovers? Give these recipes a try, Lemon sour cream pie, French Lemon curd Tart, Mini lemon curd tartlets, Key lime pie and Lemon meringue Cake, egg yolks lemon curd.
Ingredients you need
You need these ingredients to make this easy lemon glaze recipe:
- Powdered sugar. Use confectioners' sugar only, not granulated sugar, even if it's finely ground. If you don't have any, you can blend your granulated sugar in a blender or food processor.
- Fresh Lemons. Use fresh lemon juice for the best taste and natural lemon aroma, but bottled lemon juice works too.
- Heavy Cream. Optionally, the cream adds a creamier and whiter texture.
- Vanilla Extract and lemon zest. Optionally, add a splash of pure vanilla extract for flavor, lemon extract, lemon syrup or almond extract.
How to Make Easy & Quick Lemon Glaze Recipe
Here are some quick visual instructions. Don't forget that full instructions with exact ingredients can be found in the main recipe card below!
Step 1: Place all ingredients in a medium bowl, powdered sugar, lemon juice, heavy cream and vanilla extract.
Step 2: Mix vigorously with a mini whisk or fork until smooth and fluid.
Adjust & Enjoy! Adjust texture by adding more powdered sugar if too runny, or more liquid if too thick, and use immediately on your cooled cake.
Serving Suggestions
- Lemon pound cake: A moist lemon cake with a sweet glaze for a tangy and sweet flavor, like this lemon pound cake or this lemon poppy seed cake.
- Blueberry Cake: Blueberries and lemon make a perfect match.
- Muffins: Soft lemon muffins topped with this glaze for a refreshing touch, like my lemon muffins, lemon poppy seed muffins, vanilla muffins, or blueberry muffins.
- Lemon Coffee Cake: A moist & tender lemon coffee cake covered with this glaze for irresistible sweetness.
- Mini Cakes: Lemon mini cakes like these lemon mini bundt cakes.
- Bundt Cake: A lemon bundt cake, a vanilla bundt cake, or a blueberry bundt cake.
Tips for this recipe
Storage instructions
Refrigeration: Store any leftover lemon glaze in an airtight container in the refrigerator or under plastic wrap. When it comes into contact with air, it forms a crust, so you can mix it again and add a little liquid to restore its fluid texture.
Use Within a Few Days: Lemon glaze is best when used fresh, so try to use it within a few days of making it. Over time, the glaze may thicken or develop an off-flavor.
Freezing: While it's possible to freeze lemon glaze, the texture may change slightly upon thawing. If you do freeze it, transfer it to a freezer-safe container and thaw it in the refrigerator overnight before using.
Variations & Substitutions
Recipe Questions
Can I use bottled lemon juice instead of fresh lemon juice?
Yes, you can use bottled lemon juice as a substitute for fresh lemon juice in a pinch. However, fresh lemon juice will provide a brighter and more vibrant flavor.
Can I add flavorings to lemon glaze?
Yes, you can customize your lemon glaze by adding additional flavorings such as vanilla extract, almond extract, or even spices like cinnamon or ginger for a unique twist.
How do I drizzle lemon glaze evenly?
To drizzle lemon glaze evenly over the top of the cake, you can use a spoon, a fork, or a piping bag. Start with a small amount of glaze and gradually add more as needed, moving the utensil back and forth over the dessert to create an even coating.
Does lemon glaze need to be refrigerated?
Lemon glaze can be stored at room temperature for a day or two, but for longer storage, it's best to refrigerate it.
Do you glaze a cake hot or cold?
It's best to glaze a cake when it's cooled down to room temperature to ensure that the glaze sets properly and doesn't become too runny.
More Glaze Recipes
I hope you love this quick lemon icing recipe. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Easy Lemon Glaze For Cakes & Bundt Cakes
- Total Time: 5 minutes
- Yield: 10 inch cake
Description
Easy lemon glaze recipe with only 2 ingredients perfect on cakes, muffins, bundt cakes and other cakes and cookies (to decorate a 10 inch/25 cm bundt cake)
Ingredients
- 120 g (1 cup) Powdered Sugar
- 1 tbsp Lemon Juice
- 1 tbsp Heavy Cream - optional
- ½ tsp Vanilla Extract - optional
Instructions
- Place the powdered sugar in a medium bowl with the lemon juice, vanilla and heavy cream.
- Mix vigorously with a fork until you have a smooth, lump-free glaze (adjust if necessary by adding more powdered sugar or a few drops more liquid until you have a fluid glaze, but not too thick or runny).
- Use the lemon glaze immediately on your cakes, and leave to set for a few minutes before serving.
Notes
Storage: Up to 1 week in the fridge, in an airtight container or under plastic wrap.
Replace lemon juice with water for a simple sugar glaze.
- Prep Time: 5 minutes
- Category: glaze,
- Cuisine: American
Nutrition
- Serving Size: 1 part
- Calories: 50
- Sugar: 11.8 g
- Sodium: 0.5 mg
- Fat: 0.3 g
- Carbohydrates: 12.1 g
- Protein: 0 g
- Cholesterol: 0.8 mg
Hello,
each time my icing becomes almost clear as it dries and in your recipe you say add cream to keep it white: so that's the trick, thanks for sharing.
bonne journée
Annie
Hello Annie and thank you for your message! Yes indeed, I've also noticed that adding cream rather than milk gives a creamier, whiter texture, but the ratio between powdered sugar and liquid is also important.